00839naa a2200265 a 450000100080000000500110000800800410001910000160006024501590007626000090023565000180024465000080026265000280027065000140029865000260031265000110033865300190034965300230036865300160039165300230040765300350043070000230046570000200048877300650050817791962020-01-14       2006    bl uuuu     u00u1 u    #d1 aLANA, M. M.  aEffects of storage temperature and stage of ripening on RGB colour aspects of fresh-cut tomato pericarp using video image analysis.h[electronic resource]  c2006  aArmazenamento  aCor  aLycopersicon Esculentum  aPericarpo  aProcessamento Mínimo  aTomate  aAmadurecimento  aAnálise de imagem  aColoração  aCultivar Belissimo  aProduto minimamente processado1 aTIJSKENS, L. M. M.1 aKOOTEN, O. van.  tJournal of Food Engineering, Essexgv. 77, p. 871-879, 2006.